Vegan Salads Full of Protein

As a Vegan, the most asked question I hear is - how do you get enough protein? Well, even though this question can sometimes get a bit annoying, I always let people know that protein isn't ever an issue if you eat healthy. Most vegetables, grains, beans, nuts and seeds contain some protein and many of them have a lot of protein.

These salads are so delicious, even your non-Vegan friends will love them. Feel free to change up these recipes and add whatever plant based ingredients you like. Enjoy!

photo by robinhelfrich.com

photo by robinhelfrich.com


-  ½ cup quinoa, rinsed and drained
-   1 cup each: black beans and chopped cucumber
-   1 fresh mango, cubed
-   1 avocado, cubed and sprinkled with lime or lemon juice
-   ¼ cup each: mint (chopped), cilantro (or parsley)
-   2 Tbsp each: olive oil and lime juice
-   1 garlic clove, minced
-   Salt and pepper

-   Cook quinoa according to package.
-   Mix olive oil, lime juice, garlic and salt and pepper.
-   Add all the other ingredients and toss with dressing. Cool in refrigerator.

photo by farmerstoyou.com

photo by farmerstoyou.com


-   3-4 medium beets
-   1 Tbsp olive oil
-   A bunch of mixed greens (organic of course)
-   Vegan Goat cheese
-   ½ cup of chopped walnuts

-   1 ½ Tbsp. each: maple syrup, Dijon mustard, minced onion
-   3 Tbsp red wine vinegar or balsamic
-   5-6 Tbsp of olive oil
-   Salt and pepper

-   Preheat oven to 400. Scrub beets and cut off both ends. Drizzle with olive oil and put on a cookie sheet lined with tin foil. Cover with tin foil loosely. Cook for 1 hour. Let cool enough to handle. Peel skin off and slice. OR clean (don’t cut off ends) put in a pot and boil for 40 minutes. Let cool and peel.
-   Mix all of the dressing ingredients together.
-   Arrange mixed greens, top with beets and cheese and drizzle with dressing.

-   Add cut up orange pieces to salad. Replace one of the Tbsp. of vinegar with orange juice and a bit of orange jest.